The Best Pumpkin Squares Ever

With an oat crust and the perfect hint of pumpkin pie. These are hands-down the best pumpkin squares ever!

Give your pumpkin pie recipe a break and whip up some of these delicious pumpkin squares this fall!

You can make this pumpkin pie filling but pure pumpkin is a bit more dense and delicious. Work them into your fall treats lineup and don’t forget the Old Farmhouse Honey Cookies and Apple a Day Cocktail. All three make for a nice visit with a friend on a Saturday afternoon.

You’ll Need:

• 1/2 cup instant oats
• 1 cup all-purpose flour
• 1/2 cup Wholesome Organic Light Brown Sugar
• 1/2 cup of butter
• 3/4 cup sugar
• 1 can of pumpkin
• 1 12 oz can evaporated milk
• 2 Large Eggs
• 2 1/4 tsp pumpkin pie spice

For the topping:

• 1 cup chopped pecans
• 1/2 cup organic brown sugar

Directions:

• Preheat your oven to 350 F.
• First, combine oats, flour, brown sugar and butter in a mixer. Mix for a few minutes, until everything is crumbly.
• Press the mixture into the base of an ungreased 13×9-inch baking pan. Bake for 15 minutes.
• While your crust is baking, combine sugar, can of pumpkin, evaporated milk, eggs, and pumpkin pie spice in your mixer and beat for about two minutes at medium speed.
• Once the crust is finished baking, pour your mixture on top and return to the oven to bake for another 20 minutes.
• Meantime, chop your pecans and combine them with 1/4 cup of brown sugar. Sprinkle the pecan topping over the filling and return to the oven to bake for another 20-25 minutes.
• Finally, cool and then cut into bars.

We like to enjoy ours with vanilla ice cream and whipped cream. I hope you love them as much as we do!

Final Notes

Once your bars have cooled completely stick the whole pan in the fridge for 30 minutes before cutting into squares. You can store the squares in an airtight container in the fridge and take them out just before serving. You can also freeze the squares in an air-tight container in layers separated by parchment paper.

Ask any questions in the comment section below.

photos: Dallas Curow

Pin this to your Fall Treats and Desserts boards and don’t forget to follow me on Pinterest!

Other Posts You’ll Love:

My Roasted Pumpkin Seeds Trick

Caramelized Brussel Sprouts With Bacon

Apple a Day Cocktail

xx

The Best Pumpkin Squares Ever

With an oat crust and the perfect hint of pumpkin pie. These are hands-down the best pumpkin squares ever!

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Course Dessert

Cuisine American

Ingredients

  

• ▢ 1/2 cup instant oats
• ▢ 1 cup all-purpose flour
• ▢ 1/2 cup Wholesome Organic Light Brown Sugar
• ▢ 1/2 cup butter
• ▢ 3/4 cup sugar
• ▢ 1 can of pumpkin
• ▢ 1 12 oz can of evaporated milk
• ▢ 2 Large Eggs
• ▢ 2 1/4 tsp pumpkin pie spice

For The Topping

• ▢ 1 cup chopped pecans
• ▢ 1/2 cup brown sugar

Instructions

 

• Preheat your oven to 350 F.
• Combine flour, oats, brown sugar and butter in a mixer. Mix for a few minutes, until everything is crumbly. Press the mixture into the base of an ungreased 13x9-inch baking pan. Bake for 15 minutes.
• While your crust is baking, combine sugar, can of pumpkin, evaporated milk, eggs, and pumpkin pie spice in your mixer and beat for about two minutes at medium speed.
• Once the crust is finished baking, pour your mixture on top and return to the oven to bake for another 20 minutes.
• Meantime, chop your pecans and combine them with 1/4 cup of brown sugar. Sprinkle the pecan topping over the filling and return to the oven to bake for another 20-25 minutes.
• Cool and then cut into bars.
• Enjoy with vanilla ice cream and/or whipped cream.

Notes

Once your bars have cooled completely stick the whole pan in the fridge for 30 minutes before cutting into squares. 

Store the squares in an airtight container in the fridge and take them out just before serving. You can also freeze the squares in an air-tight container in layers separated by parchment paper. 

Keyword pumpkin bars, pumpkin seeds, pumpkin squares

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